酵母甘露糖蛋白对葡萄酒稳定性作用机理的研究

为减少葡萄酒后期稳定性处理中化学物理处理的频率和程度，使产品尽量保持自然的风格特色，试验研究了在葡萄酒中添加不同剂量的酵母甘露糖蛋白后，对葡萄酒后期处理稳定性效果的影响。结果表明，酵母甘露糖蛋白对霞多丽干白葡萄酒的酒石稳定性具有很好作用，可以增加葡萄酒的电导率。并通过试验筛选加入甘露糖蛋白（200mg／L）对干白葡萄酒冷稳定处理作用中，初始电导率值变化、电导率下降值、K^＋和Ca^2＋含量变化的分析研究，对冷稳定性处理后添加甘露糖蛋白，对葡萄酒酒石稳定性作用机理进行了试验研究。

Functional Mechanism of Saccharomyces Cerevisiae Mannoproteins to Tartar Stabilization in Wine

In order to decrease the frequency and degrees of chemical and physics treatment for the wine stability, and to make the wine product maintain nature style and characteristic utmost, a method of adding Saccharomyces cerevisiae mannoproteins into wine and its functional mechanism on the stabilization were studied by carrying out performance experiment. The result indicated that yeast mannose glycoprotein which were abstracted from died yeast in lees had significant effect on wine stability. When chardonnay dry wines were added, the conductivity of the wine was increasing. Moreover, the change of initial conductivity, descendant value of conductivity, content of K~ and Ca~ 2 were studied by using 200 mg/L dose glycoproteins and the functional mechanism of saccharomyces cerevisiae mannoproteins to tartar stability tentatively was exposed.